Entrée: United States – Grilled Chicken and Asparagus with Roma Tomato Romaine Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

1 boneless, skinless chicken breast, about 6 oz (170 g)
1 bunch asparagus
1 roma tomato
1 head romaine lettuce

Instructions

1. Trim asparagus ends, halve or quarter roma tomatoes, and tear romaine into salad-sized pieces; set aside.
2. Preheat a grill or grill pan to medium-high and score chicken breasts lightly to promote even cooking.
3. Grill chicken breasts until well marked and cooked through, about 5–7 minutes per side depending on thickness.
4. At the last 3–5 minutes, place asparagus on the grill and cook until tender-crisp and slightly charred.
5. Arrange romaine and roma tomato on plates, slice the grilled chicken and asparagus, and place on top of the salad.
6. Toss gently on the plate so warm chicken and asparagus wilt the romaine slightly; serve immediately.